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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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Pete Fred

Pete Fred

Posted
Posted

Pear, polenta and almond cake (Julia Turshen recipe)...

 

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It was so-so. I found it a little dry, and the baby food 'hack' was disappointing (I think making my own purée would've been more flavourful).

 

Maybe my pear was a little under-ripe but the slices didn't soften much, which didn't help. You can see it better without the icing sugar...

 

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If I made it again (which doesn't seem likely) I'd try softening the slices with some butter before arranging on top.

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Pete Fred

Pete Fred

Posted
Posted

Brown sugar peach cake from Yossy Arefi's Snacking Bakes...

 

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As you can see, it was not a success, aesthetically. According to the book, it should look like this...

 

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I'm not sure why my slices sank. I used tinned peaches, but can't conceive that would account for it, and a half-inch thick is a half-inch thick everywhere in the world, last time I checked. The only other ingredients that might not translate from American to French were crème fraîche (as called for, not a substitute) and the flour. Who knows? Anyway, I think I've had similar issues with her recipes before. The cake was ok but not sufficiently interesting to make me wanna try and fix it. C'est la vie.

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TdeV

TdeV

Posted
Posted
On 11/30/2024 at 5:49 AM, RobertM said:

Pecan Pie Bars.  Very easy, very rich, very calorie IMG_4549.thumb.jpeg.33d9404de9b9c7992f13b426a6c87198.jpeg

dense 

 

Yum! Do you have a recipe for this, Robert?

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Steve Irby

Steve Irby

Posted
Posted

I've been making this recipe from the New York Times for quite a few years now - Galatoire’s Sweet Potato Cheesecake.  This year I finished it with praline pecans from JW Renfroe Pecan Co. and a butterscotch drizzle. 

 

IMG_20241201_124638580.thumb.jpg.48c962d1de110877a7a9395801956770.jpg  

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Smithy

Smithy

Posted
Posted
20 minutes ago, Steve Irby said:

I've been making this recipe from the New York Times for quite a few years now - Galatoire’s Sweet Potato Cheesecake.  This year I finished it with praline pecans from JW Renfroe Pecan Co. and a butterscotch drizzle. 

 

IMG_20241201_124638580.thumb.jpg.48c962d1de110877a7a9395801956770.jpg  

 

It certainly looks pretty!

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Nancy Smith, aka "Smithy"
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Pete Fred

Pete Fred

Posted
Posted

I was planning on making a flourless chocolate cake from a Milk Street recipe, but when I saw the accompanying video on YouTube it took me down a little rabbit hole. I'd never heard of Torta Barozzi, a celebrated cake from near Modena, made to a 'secret recipe' at Pasticceria Gollini. Oooooo... 🙄.

 

Anyway, there seems to be a pretty standard knock-off recipe kicking around, so...

 

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It was nice, quite light and moist, but not much different from many other flourless chocolate cakes. This one's missing the ground peanuts of the original so I'll try that at some point, but I don't expect it to make a world of difference.

 

I was also keen to make it after seeing a video of Massimo Bottura pairing the cake with 25-year aged balsamic vinegar. So I broke out my stash of Extra Vecchio, waited for my world to be rocked, and... hmmmmm, not feeling the "fantastica", sadly. Maybe it's that chocolate/peanut/coffee/balsamic combo that takes it to the moon.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

PearCake12062024.jpg

 

Pear cake, recipe from The Wall Street Journal.  OK but not fantastic.  Probably will not make again.  Good pears are so much better enjoyed raw.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

lemniscate

lemniscate

Posted
Posted (edited)

I needed an emergency birthday cake this week.  A last minute request.  No time for actual shopping so went on a pantry scavenger hunt.

 

I found in my freezer this package of pan di spagna that I remembered I picked up for super cheap clearance.  I also found frozen lime curd.   I had the last few tablespoons of raspberry jam in the fridge.  Thawed it all and assembled with layers of curd and jam.   Still didn't look right.  In the very back of the pantry was a package of Jell-O cheesecake flavored pudding mix.  I made it in the blender with extra liquid and it turned into a nice sauce to drizzle over the cake.  No pics due to panic timing, but it sure did the trick.  The cheesecake sauce was surprisingly the thing people commented on the most.   They loved it.

 

I only wish I had some fresh strawberries or blueberries to feel it was a finished product.

Edited by lemniscate (log)
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TdeV

TdeV

Posted
Posted
On 12/3/2024 at 2:02 PM, OlyveOyl said:

Bite sized jam tarts, plum, apricot, blk cherry and Clementine jam.

 

Nutmeg scented egg custard tart.

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OlyveOyl, these look delicious and attractive. Do you have a recipe for this?

OlyveOyl

OlyveOyl

Posted
Posted

@TdeV
Which of the sweets are you interested in…or both? I’m in the midst of tweaking the jam tart recipe but would be happy to provide links. 
The custard tart is a mini version of “ Tot’s Egg Custard Pie “ from the  bittenword.com, it’s a family recipe from one of the authors of the blog. I made 1/3 for two  four inch tarts. I was skeptical that the bottom crust would cook properly as the custard is poured into an unbaked crust, but it did, I cooked on a preheated stone.

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OlyveOyl

OlyveOyl

Posted
Posted

I used a homemade crust for the four inch tarts. I make them ahead and freeze them, I used the crust directly from the freezer.  I had a nano second thought of putting a swipe of raspberry jam on the pastry prior to the custard, but decided for a first try, to make it as written. I will get the links for the jam tarts together for you.

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OlyveOyl

OlyveOyl

Posted
Posted (edited)

@TdeV
https://www.savingdessert.com/almond-tea-cakes/https://thecafesucrefarine.com/ridiculously-easy-scandinavian-raspberry-jam-tarts/


The tarts i made are from the second linked post which was an adaption from the first post.

It wasn’t quite as “almondy” as I expected/wanted, it was a little more crumbly than I anticipated.

i plan on making the original posting in the next week or so.

Edited by OlyveOyl (log)
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OlyveOyl

OlyveOyl

Posted
Posted

Pear almond redux, a favorite of ours.  A light cake, although it’s made with only almond flour, the combination with pears is particularly pleasing.  In addition to being gluten  free, it’s low in sugar and therefore , makes a nice  breakfast cake.  Comice pears from H&D byway of  TJ, this was adapted from Pardon your French, pear gratin

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Pete Fred

Pete Fred

Posted
Posted

Dorie Greenspan's Devil's Thumbprint cookie...

 

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These were a pleasant two or three bites, soft inside with a bit of crunch on the outside. As I didn't have any jam, the blob was a ganache made with the syrup from a jar of sour cherries. The cherry-chocolate combo was a winner.

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TdeV

TdeV

Posted
Posted
16 hours ago, OlyveOyl said:

Pear almond redux, a favorite of ours.  A light cake, although it’s made with only almond flour, the combination with pears is particularly pleasing.  In addition to being gluten  free, it’s low in sugar and therefore , makes a nice  breakfast cake.  Comice pears from H&D byway of  TJ, this was adapted from Pardon your French, pear gratin

IMG_7860.jpeg

 

Outstanding, @OlyveOyl !
Do you have a recipe for how you made yours? (Please).

OlyveOyl

OlyveOyl

Posted
Posted (edited)

@TdeV
https://www.pardonyourfrench.com/french-almond-pear-gratin-gluten-free/

 

I reduced this in size to a 6 x6” cake pan, parchment paper , or in this case I use air fryer papers to line the cake mold.

if you wish to reduce the volume of the cake recipe for a 6x6” pan, multiple everything by 60%. I baked at 335* convection bake, rotating every 10 minutes.

This took just under 30 minutes in a heavy weight aluminum pan.  I did not sprinkle any sugar on top of the cake prior to baking as suggested in the recipe…your choice!

 


https://natashaskitchen.com/pecan-pie-bars/
Bonus recipe 😁

I know you were interested in a pecan pie bar recipe.  My daughter made this and it was absolutely delicious, I can highly recommend it.

 

 

 

 

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Edited by OlyveOyl (log)
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oli

oli

Posted
Posted
1 hour ago, OlyveOyl said:

And then you can do this…

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Oooh, that looks good.

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Pete Fred

Pete Fred

Posted
Posted

I can't recall ever making an English/American-style apple pie previous to this one...

 

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After browsing a few recipes, the pastry was made with butter and lard, and the filling was a mix of eaters and cooking apples (pre-cooked into a purée). I also made an 'apple stock' from the peel and cores that supposedly adds flavour and helps thickening thanks to the pectin. (Hmmmm, not sure about that; it certainly didn't taste of much.) I misjudged the amount of apples needed so was unable to pile 'em high enough to account for sinkage, and the pastry welded itself to the tin in places, hence no clean slice.

 

It tasted good, though. I'll have some with custard in the traditional English way later but, as this is France, a dollop of Calvados crème fraîche seemed appropriate...

 

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